Chocolate and Wine Bundt Cake for #BundtaMonth

Chocolate and wine are a perfect pairing for a celebration! Try this rich bundt cake from a Martha Stewart recipe and serve it to your friends and family at your next party.

This cake from a Martha Stewart recipe is rich with chocolate with the wine in the background. Her recipe includes a wine glaze that would bring the flavor of the wine to the forefront, but I stuck with a chocolate icing to finish off this moist Bundt. Either way I doubt you’ll be disappointed.

Chocolate + Wine = Happiness

Two ingredients that scream PARTY to me are chocolate and wine– you can’t go wrong with that combination in life or in baking cakes! I recently had dinner out with some dear friends and they sent me home with the extra wine from the evening.

I knew I wanted to bake this Bundt cake with that red wine then share the cake with my friends. Sharing cake with friends gives you the best of both worlds– everyone gets to enjoy chocolate cake AND it means that I don’t eat the whole cake myself. Yes, that has been known to happen. More than once.

#BundtAMonth

It’s celebration time at #BundtaMonth! The group has been baking up a storm for twelve months and this month we are ready for a virtual party. Want to join us? The group is led by Lora at Cake Duchess and Anhurada at Baker Street. Bake your fancy, party time Bundt and link up with us.

Chocolate and Wine Bundt Cake

Is there a better combination than chocolate and wine? Have both in this decadent cake!

Prep Time20 minutes

Cook Time55 minutes

Total Time1 hour15 minutes

Ingredients

Nonstick vegetable cooking spray

4 ounces bittersweet chocolate

1 cup red wine, such as cabernet sauvignon

1/3 cup whole milk

1/2 cup sour cream

1 3/4 cups granulated sugar

2/3 cup (10 2/3 tablespoons) unsalted butter, at room temperature

3 large eggs, slightly beaten

2 1/4 cups all-purpose flour

2 teaspoons baking powder1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Icing:(please note that the icing is different from the glaze suggested in the Martha Stewart recipe)

4 Tablespoons butter

2 ounces bittersweet chocolate, melted

1 teaspoon vanilla

2 Tablespoons milk

1 1/2 cups confectioners' sugar

pinch of salt

Instructions

Prepare a 10 cup Bundt pan with baking spray and dust with flour or cocoa

Preheat oven to 350 degrees F.

Melt the chocolate in a medium bowl in the microwave for 30 seconds. Stir and microwave in 15 second intervals if necessary to melt the chocolate completely. Let cool for a few minutes before adding the red wine, milk, and sour cream.

Separately in a stand mixer (or electric mixer) combine the butter and sugar until light and fluffy. Add the eggs one at a time. Beat for 1-2 minutes or until well blended. Add the chocolate mixture and beat for another minute.

In a small bowl whisk together the dry ingredients: flour, cocoa, baking powder, baking soda and salt. Add the dry ingredients to the batter and beat on low for 30 seconds. Increase the speed and blend for another 2 minutes.

Pour batter into the prepared pan. Bake for 50-55 minutes. Let cool completely in pan on wire rack before inverting.

Icing: Combine the icing ingredients and whisk or beat with electric mixer until smooth. Pour over cake and let the icing set before serving.

I’ll have to look at Smitten Kitchen’s recipe and I am sure there is a gorgeous photo to go with it. I read your post and am happy to know you’ve celebrated with this type of cake before, I am sure I’ll bake it again soon too.

Cheers! And amen to the combo of wine and chocolate and then sharing it with friends. Glad I’m not the only one guilty of polishing off a whole cake by myself. Well, maybe not in one sitting. Oh wait… did I type that outloud?

I know, I know! Yes, chocolate cake may have been better to share but this cake disappeared quickly among the four friends who shared the wine with me. The next time you have extra red wine from a post let me know and I’ll use it to bake this cake for you! I remember your brownies…the pinot noir brownies, right? So good.

What a great flavor combination! I am not a fan of using gelatin in cakes so I applaud the substitution of sour cream. I am sure that made this wonderful cake even more moist and delicious. Also love the chocolate glaze! So pretty!

Holly,what a beautiful, beautiful bundt cake! I couldn’t agree more on the chocolate and wine combination! I’ve had chocolate merlot cookies and loved them. I have always wanted to attempt a chocolate cake with wine. . and now I have the recipe to try!! Thank you!! and yes, enjoying cake with friends is always a great thing! hope you guys enjoyed it!

I am trying to decide if chocolate and wine scream party or just any weekend night. 😉 Kidding! Love the cake–love the idea of the red wine and chocolate together. That combo has been on my to try list for forever and now I have yet another reason!

Hiya. Made this today, and the flavor was great. The chocolate seized up, though, when it hit the cold wine and sour cream, and the texture never recovered. Maybe add the chocolate to the butter as in the MS version? Thanks for the creative pairing. Cheers. Listentothefood.com

Hi Liz, Sorry to hear you had trouble with the chocolate seizing up– maybe you could let the melted chocolate cool a bit more before adding the wine and sour cream? I didn’t have the same problem but I like your idea of adding the chocolate to the butter.